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Explore 5194 recipes, 117 articles, 100 galleries, 1020 videos, and more

Whole-Wheat Pasta with Vegetables and Lemon

Ingredients
  • 1 cup frozen shelled edamame
  • 10 ounces asparagus, trimmed and cut into 2 1/2-inch pieces
  • 1 pound whole-wheat shell-shaped pasta (such as chiocciole)
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/3 cup dry white wine
  • Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
  • 2 1/2 teaspoons coarse salt
  • 2 cups baby arugula (about 1 ounce)
  • 6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup)
  • 2 tablespoons freshly grated ricotta salata
  • 2 tablespoons chopped fresh chives
  • Freshly ground pepper
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Soba Noodle Salad with Chicken and Scallions

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Southern Grilled Chicken with Macaroni Salad

Time:50 mins
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Chicken Burger with Roasted Poblano and Onion

Time:50 mins
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Eric's Roast Monkfish with Casserole of Mushrooms, Snow Peas, and Asparagus

Ingredients
  • 2 tablespoons corn oil
  • 4 eight-ounce pieces monkfish tail (about 2 pounds), cleaned
  • 2 tablespoons unsalted butter
  • 2 tablespoons double-smoked bacon, julienned
  • 4 cups white mushrooms, cut into quarters
  • 1 tablespoon finely chopped garlic
  • 4 tablespoons finely chopped shallots
  • 4 tablespoons chicken stock
  • 16 pencil asparagus tips, blanched
  • 1 cup snow peas, blanched
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Fine sea salt and freshly ground black pepper
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Spinach Linguine with Ham and Broccoli

Time:30 mins
Ingredients
  • 2 teaspoons olive oil
  • 2 ounces cooked ham, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups low-fat (1 percent) milk
  • Coarse salt and ground pepper
  • 2 ounces reduced-fat bar cream cheese
  • 10 ounces spinach linguine
  • 1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
  • 3 tablespoons grated Parmesan cheese
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Perfect Omelet

Other Ideas:
Eggs, Omelets
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Baked Rigatoni

Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves large garlic, finely chopped
  • 1 can (6 ounces) tomato paste
  • 2 cans (28 ounces each) sunpeeled crushed tomatoes in puree
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 1/2 pounds whole-milk ricotta cheese
  • 1 pound fresh mozzarella cheese, cut into small cubes
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Braised Squid with Black Risotto

Ingredients
  • 1 cup homemade or low-sodium store-bought fish stock
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
  • 1 1/4 pounds cleaned squid, cut into 1-inch rings
  • 1 cup dry white wine
  • 3 ounces dried hot chorizo, finely chopped
  • 1 cup Arborio rice
  • 1 teaspoon squid ink
  • 1 1/2 teaspoons coarse salt
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Vegetarian Pizza with Wild Mushrooms and Pesto

Other Ideas:
Pesto, Pizza, Pizza dough
Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1/4 small red onion, chopped
  • 1/2 Chinese eggplant, coarsely chopped
  • 1/4 red bell pepper, coarsely chopped
  • 1/4 yellow bell pepper, coarsely chopped
  • 1/2 cup zucchini, coarsely chopped
  • 1/2 cup canned artichoke hearts, coarsely chopped
  • 1/2 cup wild mushrooms, sliced
  • Coarse salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 1/2 recipe Wolfgang Puck's Pizza Dough
  • Semolina flour, for peel
  • Pesto
  • 2 cups shredded mozzarella
  • 1 cup shredded fontina cheese
  • 1 large plum tomato, sliced
  • 1/4 cup goat cheese
  • 4 oil-packed sun-dried tomatoes, drained
  • 4 fresh basil leaves
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